Chicken Breasts With Tomatoes and Capers

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Chicken Breasts With Tomatoes and Capers

Prep 20 m

Cook 40 m

Ready In 60 m

4 Servings

560 Calories


This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. Thats it.

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  1. 4 boneless, skinless chicken breasts, about 2 1/4 pounds

  2. Salt and freshly ground white pepper to taste

  3. 2 tablespoons olive oil

  4. 2 tablespoons butter

  5. 6 tablespoons finely chopped shallots

  6. 2 teaspoons finely chopped garlic

  7. 4 teaspoons finely chopped fresh tarragon or 2 teaspoon dried

  8. 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)

  9. ¼ cup red wine vinegar

  10. ¼ cup drained capers

  11. 1 cup dry white wine

  12. 2 tablespoons tomato paste


  1. Sprinkle the chicken with salt and pepper.

  2. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

  3. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

  4. Blend well; bring to a boil; cover and simmer for 9 minutes. Sprinkle with parsley and serve.

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